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Journal: Foods, 2020
Volume: 9
Number: 366

Article: Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
Authors: by Chung-Shiuan Wu, Jia-Hsin Guo and Mei-Jen Lin
Link: https://www.mdpi.com/2304-8158/9/3/366

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